Trèsind Mayfair launches £42 eight-course weekday lunch showcasing regional Indian cooking
6th October 2026
Trèsind, the Indian fine dining restaurant on Hanover Street in Mayfair, has launched a weekday lunch menu of eight courses for £42. The restaurant is the first London opening from Dubai-based Passion F&B, the group behind the three-Michelin-starred Trèsind Studio. Executive Chef Amit Bagyal’s cooking is organised by region, with each course drawing on the ingredients and techniques of a different part of India.
The restaurant’s signature eight-course tasting menu begins in Rajasthan. It opens with Ghewar, a traditional honeycomb dessert, reworked as a savoury chaat of avocado, strawberry and pomelo beneath yoghurt ice cream and topped with the crisp ghewar disc. A mushroom chai follows, made on a consommé of morels and inspired by Kashmir. The main courses are a Slow-braised Bengali Kosha Mangsho Mutton Curry with a sweet pea kachuri, and an Alleppey Fish Curry from the Kerala coast cooked in coconut milk and raw mango.
An optional course, Khichdi of India, is made with 20 spices, one sourced from each Indian state, and finished at the table with a pour of ghee. Bagyal describes it as the most personal dish of the evening. For dessert, Payesh, Bengal’s traditional rice pudding, is made without rice, using layers of pandan cream and sour milk ice cream.
Bagyal grew up in Rishikesh in the Himalayan foothills. He says his approach draws on years spent travelling across India for his family’s business, when he ate in roadside kitchens and saw how cooking changes from state to state.
“For me, food is about creating memories. If our guests leave smiling and talking about the journey they experienced, then we’ve done our job,” Bagyal said.
The same philosophy runs through every offering at Trèsind Mayfair, from the signature tasting menu to the weekday lunch menu.
The wine list includes two bottles from Fratelli Vineyards in Maharashtra. The first is the Master Selection white, a Chardonnay and Sauvignon Blanc blend created with the late British wine critic Steven Spurrier. The second is Sette, a Sangiovese and Cabernet Sauvignon red aged in French oak and grown on volcanic soil. The cocktails give classic drinks Indian flavours. There is an Old Fashioned made with Johnnie Walker Black, banana and browned butter ghee, and a Martini finished with oyster shell brine. A non-alcoholic Gimlet is made with Seedlip Garden and Gondhoraj lime, an aromatic Bengali citrus that rarely appears on UK drinks menus.
Beneath the restaurant is Tryst, a 30-cover speakeasy-style bar focused on regional Indian flavours, which opened in July. Its concept and drinks list were developed by Marina Juszczyk, formerly head bartender at SOMA.
Food Desk
Photo: Jodi Hinds
The weekday lunch menu is available from 12:00 to 14:30. For further information and reservations, visit Trèsind’s website here.
Dining and Cooking